Take the parts of
the sheep that the rich people didn't eat. Throw the entrails
(intestines) to the dogs, you won't eat them. Carefully
wash the stomach in cold salt water, being careful not to tear it, it
will be the pan the haggis cooks in. (You won't eat it either.) Tie one
end of the stomach closed. Clean and chop the liver, lights (lungs) and
heart. These three pieces together are the "pluck", the best
edible innards. Mix the chopped meat with a couple chopped onions for
flavor,
some oats
for filling, and some suet (beef fat) to bind it all together. Carefully
stuff the mixture into the clean stomach, tie off the second end, fold
the ends under and tie together. Steam the whole thing in a big pot until
its cooked through. It will swell as it cooks, into a nice moist pudding.
Cut through the stomach and fold it back, spoon out the cooked haggis.
You can serve it with a nice whiskey sauce, which will make anything
edible.

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MacFarlanes Company.
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Last updated: 7/30/12For more
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